WHOLE DUCK CASSOULET
Steps:
- the meat and cut the meat into small pieces. 7. Heat 2 tablespoons reserved duck fat in a medium skillet over medium-high heat, add the sausage and cook, turning as necessary until well browned; transfer to a cutting board and slice into quarter-inch rounds; don't wash out the pan. 8. Heat the oven to 375. Transfer a layer of beans to a large enameled cast-iron pot with a slotted spoon to leave behind most of the cooking liquid. Layer half of the sausage and bacon on top, then another layer of beans, then half the duck-and-lamb mixture; repeat the layers until you have used all the beans and meat. 9. Put the pot over medium heat and bring to a simmer, uncovered, then turn off heat. Cover with bread crumbs and chopped parsley leaves and bake, uncovered, for 20 minutes. 10. While the cassoulet is in the oven, put the skillet used for cooking the sausage over medium-high heat. When it's hot, cook the duck breasts, skin-side down, until they release easily from the pan, 3 to 5 minutes. Turn and cook to rare, just another minute or 2. Remove the duck from the pan with a slotted spoon and pour the drippings from the pan over the cassoulet; reduce oven heat to 350. 11. Bake the cassoulet until it's hot, bubbling and crusted around the edges, 30 to 40 minutes; add a little duck stock if it starts to look too dry. Slice the duck breasts on the diagonal and transfer them to the pot, tucking them into the bread crumbs. Cook until the breasts are medium rare, another 5 minutes or so, then serve.
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Manandi Senkoto
[email protected]This is the best cassoulet I've ever had! The duck is cooked to perfection, and the beans are creamy and flavorful. I highly recommend this recipe.
Oliver Vujinov
[email protected]I'm not a huge fan of duck, but I really enjoyed this cassoulet. The beans were creamy and flavorful, and the duck confit was surprisingly tender.
Farzana Mansoori
[email protected]This cassoulet is perfect for a cold winter night. It's hearty and filling, and the flavors are incredible.
Ifeoma Okoli
[email protected]I love cassoulet, and this recipe is one of the best I've tried. The duck confit is especially delicious.
Baloch's Writes
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The cassoulet is incredibly flavorful and satisfying.
Junior Tuivanua
[email protected]I followed the recipe exactly, but my cassoulet turned out a bit dry. I think I might have needed to add more liquid.
Realx Xbase
[email protected]This cassoulet is absolutely divine! The duck is fall-off-the-bone tender, and the beans are creamy and flavorful. I highly recommend this recipe.
Gods love-16 Savior07
[email protected]I made this cassoulet for a dinner party, and it was a huge hit! Everyone loved the combination of the duck and the beans. I will definitely be making this again.
MR GAMIN AKASH
[email protected]This was my first time making cassoulet, and I was really impressed with how easy it was. The recipe was clear and concise, and the dish turned out delicious. I especially loved the crispy duck skin.
Tt Tghjff
[email protected]I've made cassoulet a few times before, but this recipe is by far the best. The duck confit adds a richness and depth of flavor that I've never experienced in other cassoulets. I highly recommend this recipe to anyone who loves French cuisine.
Manoj nellimukal
[email protected]This cassoulet was a revelation! The duck was perfectly cooked, and the beans were creamy and flavorful. I followed the recipe exactly, and it turned out beautifully. I will definitely be making this again.